Khanom krok (coconut rice flour mini pancakes)

A Bangkok street sweet: mini coconut rice pancakes cooked in round wells, crispy on the bottom, runny inside, with a sweet-salty coconut cream. Traditionally topped with spring onion.

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Method

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1. For the batter, blend the rice flour, cooked rice, desiccated coconut, coconut milk, water, sugar and salt completely smooth in a blender. It should be a thin, pancake-batter consistency.
2. For the cream, mix the thick coconut milk, sugar, salt, rice flour and starch until smooth.
3. Heat a khanom krok pan (or a Japanese takoyaki or Danish æbleskiver pan) over medium heat, and oil the wells.
4. Fill the wells three-quarters full with the batter, and cook for 1 minute, until the edges set. ⏱ Timer: 1 min
5. Spoon a little cream into the centre of each, and sprinkle with spring onion or corn.
6. Cover and cook for a further 3-4 minutes, until the bottom is crispy and golden while the top stays creamy. ⏱ Timer: 3 min
7. Lift out with a spoon, serve as paired half-domes or singly, while warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• No special pan? A takoyaki or æbleskiver pan works perfectly.
• Best warm: the cream firms up once cold.

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